Using poultry shears, split each quail down the back; discard the necks.

Open each bird slightly and flatten with the palm of your hand cracking the breast bone as you do so. Wrap each quail in a slice of bacon, securing the ends together on the bony side of the birds with a toothpick.

Using a shallow baking pan, combine flour,salt,pepper,thyme; dredge quail in flour mixture and shake off the excess.

In two large cast iron skillets on medium heat, warm half of the olive oil. When oil is hot, add the quail, meaty side up and cook for 4 minutes. Turn the quail and cook for 7 minutes. Turn the quail again, adding the raspberry salsa to each pan by pouring over each quail. Cover the pans and cook another 4 minutes or until the quail are fully cooked and the bacon is crisp and browned. Remove the toothpicks and serve immediately.